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    You are in: Home / Recipes / Torta Di Ricotta Recipe
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    Torta Di Ricotta

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    20 mins

    1 hr 30 mins

    Olha's Note:

    This Torta di Ricotta is one of the great classic dishes of Italy.

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    Ingredients:

    Servings:

    Units: US | Metric

    PASTRY

    FILLING

    Directions:

    1. 1
      First prepare pastry dough: In large bowl, with mixer at low speed, beat flour, margarine or butter, sugar, Marsala, salt, and egg yolks just until mixed. Shape dough into a ball. Wrap with plastic wrap and refrigerate 1 hour.
    2. 2
      Preheat oven to 350 degrees F. Into 10 inch by 2 1/2 inch springform pan, press three-fourths of dough onto bottom and up side of pan to within 3/4 inch of top; keep remaining dough refrigerated. Bake crust 15 minutes or until golden; cool in pan on wire rack.
    3. 3
      While crust is cooling, prepare filling: Into large bowl, press ricotta through fine sieve. With mixer at medium speed, beat ricotta just until smooth; slowly beat in sugar, scraping bowl often with rubber spatula. Add heavy or whipping cream, flour, vanilla extract, salt, eggs, orange and lemon peel; beat until well blended, occasionally scraping bowl. Pour cheese mixture into crust.
    4. 4
      On lightly floured surface, with floured rolling pin, roll out remaining dough into 10 inch by 5 inch rectangle. Cut dough lengthwise into ten 1/2 inch wide strips. Place 5 dough strips about 1 inch apart across filling. Arrange remaining strips at right angles to make a lattice. Trim ends of strips even with crust.
    5. 5
      Bake cheesecake 1 1/4 hours. Turn off oven; let cheesecake remain in oven 1 hour. Remove cheesecake from oven; cool completely in pan on wire rack. Cover and refrigerate at least 4 hours or until well chilled.
    6. 6
      When cheesecake is firm, with spatula, loosen pan side from cheesecake and remove; loosen cake from pan bottom; slide onto plate.
    7. 7
      Sprinkle cheesecake with confectioners’ sugar. Arrange orange twists around cake.
    8. 8
      16 servings. Begin early in day or day ahead to make this recipe.
    9. 9
      The Good Housekeeping Desserts.

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    Nutritional Facts for Torta Di Ricotta

    Serving Size: 1 (170 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 401.6
     
    Calories from Fat 219
    54%
    Total Fat 24.3 g
    37%
    Saturated Fat 10.6 g
    53%
    Cholesterol 156.0 mg
    52%
    Sodium 292.1 mg
    12%
    Total Carbohydrate 35.0 g
    11%
    Dietary Fiber 1.5 g
    6%
    Sugars 17.5 g
    70%
    Protein 11.8 g
    23%

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